Yang's Favourite Thing #11 - Velveting

Separating egg white from egg yolk...

Whenever I see a recipe in my baking book that requires separating the egg white from the yolk, I heaved a sigh, frowned and flipped on. Such recipes ain't meant for Yang, who can't even crack a whole egg well ﻿**flash-back memories of a broken egg shell in a slimy yellow splatter during Home economics class, and clearing up umizoomi-fast before Mrs so & so stares sternly at me**﻿Well that's history, before 小雨 came, before myvelveting craze. Now I can do this pretty well. It really isn't that hard. I velveted chicken﻿, pork, fish, shrim﻿p, kanimi, tau kwa for my stir-fry dinners. Hmm.. I wonder what's next in the velveting queue?

Velveting chicken

Velveting shrimps & tau kwa

Sorry, I got lost in velveting that I forgot to introduce to you what exactly it is. It is a chinese cooking technique which involves giving meats a white and fluffy coating, keeping them as soft as velvet. Rather than repeating information about velveting all over my blog, read my blog posts of Learnt about velveting, 17 Apr 14 and Velveting chicken in water, 6 May 14 to find out more! Don't skip this as it's another of Yang's secret to a great and easy stir-fry, for a novice yet perfectionist in cooking.